Hello- have a question that I hope someone can answer.
1. I work in a conversion plant. I am seeing moisture in cheese (gold Swiss) during packaging, after packaging, returns, and rework, but not consistantly. I have included pictures. Is it possible to create THIS much weeping? The manufacture is stating that their product is running at 36-40 moisture. Does a swiss weep at a certain age?
2. We also have had a problem with all different cheeses sticking to wax interleaf paper. This includes a handfull of hard cheeses. I have added a picture of provolone for example. Does Provolone weep, and other hard cheeses? I am wondering if the cheese isnt weeping and than sticking to the paper. I am not sure....has anyone seen this before?